Orange cake

Topping

• Grated rind and juice of one orange
• Grated rind and juice of one lemon
• 225g/8oz brown sugar

Instructions

1. Preheat the oven to 180C/350F/Gas mark 4.
2. Cream the margarine and sugar together until the mixture becomes soft and pale.
3. Beat in the eggs one at a time.
4. Fold in the sifted flour and baking powder.
5. Pour the mixture into a well-greased ring tin and bake for 45 minutes, or until the cake springs back when pressed lightly.
6. Leave the cake in the tin for 10 minutes and then turn out onto a wire rack to cool.
7. Meanwhile, put the orange and lemon rind and juice and the sugarin a saucepan and bring to the boil. Let it cool and pour it over the cake while the cake is still hot.
8. Allow to cool before serving.

Specific conditions:

Problems chewing or swallowing

Loss of weight/appetite

Nutritional information

Energy: 375 kcal; Protein: 4g; Fat: 17g (of which saturates: 0.5g); Carbohydrate: 55g; Fibre: 0.5g.

Macmillan Cancer Support thanks Clare Shaw and Maureen Hunter for contributing this recipe.